Name: Moroccan Barley Salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 8 to 10
Ingredients: 1 1/4 cups pearled barley; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 1 1/2 cups chopped sweet onion, such as Vidalia; 3 carrots, peeled and cut into a 1/4-inch dice (1 cup); 2 teaspoons minced fresh ginger (from a 1-inch piece); 1 1/4 teaspoons coriander seeds; 2 tablespoons diced preserved lemon; 1/3 cup pitted and chopped oil-cured black olives; 4 teaspoons fresh lemon juice; 1/2 cup lightly packed chopped fresh cilantro

Cook barley in a large pot of generously salted boiling water until al dente, 25 to 28 minutes. Drain; let cool 10 minutes. Meanwhile, heat a medium skillet over medium; swirl in 2 tablespoons oil. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and carrots are crisp-tender, about 5 minutes. Stir in ginger and coriander. Cook until fragrant, about 1 minute more. Transfer to a large bowl; stir in preserved lemon, olives, and lemon juice.

Our Best Butternut Squash Recipes

18 Fall Centerpieces That Will Elevate Your Table

The Perfect Thanksgiving Dinner Menu for Your Smaller Celebration

Moroccan Barley Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Moroccan Barley Salad

Account

More